Anonymous #2 8w

I’m not expert and haven’t looked into it personally because I don’t really eat egg whites like that, but I’m pretty sure the protein contents in raw egg whites aren’t bioavailable. I think you only absorb like half the protein and calories on the label. Just a heads up!

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Anonymous light_blue_sauropod72 8w

This is true

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Anonymous light_blue_sauropod72 8w

The pasteurization actually helps bioavailability! The egg whites in cartons are pasteurized, otherwise they wouldn’t even be safe to drink, so we absorb the protein https://pmc.ncbi.nlm.nih.gov/articles/PMC5346405/

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Anonymous #6 8w

i love nutrition science bruh

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Anonymous #6 8w

I’m getting a 404 on that link but https://pubmed.ncbi.nlm.nih.gov/11441853/ states there’s no difference in total or soluble protein in pasteurized and non pasteurized whole eggs. From what I’ve seen after a quick search, the heat from pasteurization isn’t enough to denature egg proteins and our protease enzymes in our guts don’t do a very good job of breaking down those proteins if not denatured

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Anonymous light_blue_sauropod72 8w

I’m not dying on this hill tho, I don’t eat egg whites so I don’t care much haha. I could totally be wrong!! Just wanted to bring attention so anyone can look into it themselves if they do that

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Anonymous #1 8w

blended cottage cheese for the pasta sauces. Promise it’s that much better 😁

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Anonymous #9 8w

YES BRO, you can make it like tzatziki or just do some salt pepper garlic and onion and it’s like a sauce

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Anonymous #8 8w

YES I LOVE

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Anonymous #8 8w

i just started using cottage cheese for my sauces!! The only issue i had was the slightly chunky texture blending it is genius thank you!!

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